ISBN-13: 9780415936286 / Angielski / Miękka / 2001 / 268 str.
This work offers a smorgasbord of topics on cuisine in modern France, from the invention of French cuisine in the early 1800s to the McDonaldization of that national emblem, the French fry. The editors uses discrete moments in French history to illuminate the intersection of food, nationality, and culture: the origin of modern French gastronomy, the role of food in literature and films from Proust and Colette to detective fiction, public and private meals at the end of the 19th century, and the fusion of international cuisines at the turn of this century.
More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters.